Best 3 Garlic Anchovy Salad Dressing Recipes
Garlic anchovy salad dressing is a versatile condiment that can be used to add a savory, umami flavor to a variety of dishes. Whether you're using it as a marinade for grilled meats, a dipping sauce for vegetables, or a dressing for a salad, this flavorful sauce is sure to impress. With just a few simple ingredients, you can whip up a delicious and easy garlic anchovy salad dressing in no time.
Here are our top 3 tried and tested recipes!
GARLIC ANCHOVY SALAD DRESSING
"Here's one of my favorite dressings. It's thick, creamy and terrific with greens and vegetables," relates field editor Lois Taylor Caron of Bainsville, Ontario.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2/3 cup.
Number Of Ingredients 10
Steps:
- Place the first nine ingredients in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream. Transfer to a small bowl or jar; cover and store in the refrigerator.
Nutrition Facts : Calories 211 calories, Fat 22g fat (4g saturated fat), Cholesterol 12mg cholesterol, Sodium 193mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
ROMAN GARLIC AND ANCHOVY SALAD DRESSING
Provided by Faith Willinger
Categories Condiment/Spread Food Processor Fish Garlic No-Cook Quick & Easy Salad Dressing Chill
Yield Makes about 1/2 cup
Number Of Ingredients 6
Steps:
- In a bowl combine anchovies and 1/4 cup vinegar and let stand 6 hours if using salted anchovies, 2 hours if using bottled or canned. Drain anchovies (debone if using salted) and rinse well. Pat anchovies dry between paper towels and in small food processor blend with garlic until garlic is minced. Add oil, remaining 2 tablespoons vinegar, salt, and pepper and blend dressing until smooth and emulsified. Dressing keeps, covered and chilled, 1 week.
ESCAROLE SALAD WITH ANCHOVY-GARLIC DRESSING
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Combine 3 tablespoons red wine vinegar, 4 minced anchovies and 1 grated garlic clove in a large bowl. Whisk in 1/3 cup olive oil; season with salt and pepper. Add 1 chopped small head escarole, 2 cups mixed baby lettuce and 1 cup fresh parsley; toss. Top with croutons.
Tips:
- Choose high-quality ingredients, especially the anchovies and olive oil. This will greatly impact the final flavor of the dressing.
- Don't be afraid to experiment with different types of anchovies. There are many varieties available, each with its own unique flavor profile. Try a few different kinds to see which you like best.
- If you don't have fresh anchovies, you can use canned anchovies instead. Be sure to rinse them well and pat them dry before using.
- Feel free to adjust the amount of ingredients to suit your taste. If you like a more garlicky flavor, add more garlic. If you prefer a more pungent dressing, add more anchovies.
- This dressing is best when made fresh. However, it can be stored in the refrigerator for up to 3 days.
Conclusion:
Garlic anchovy salad dressing is a versatile and flavorful dressing that can be used on all sorts of salads, from simple green salads to more complex composed salads. It's also great as a marinade for chicken, fish, or vegetables. So next time you're looking for a new salad dressing to try, give this one a go. You won't be disappointed.
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